Lemon Chicken Orzo Soup (Edit recipe)

This delicious and cozy lemon chicken orzo soup recipe is made from scratch in just 45 minutes. The one pot meal is perfect for cold winter days or when you are feeling under the weather!

5 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	253
Fat:	9 g
Carbohydrates:	45 g
Protein:	27 g
Cholesterol:	85 g
Sodium:	155 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

2 Tbsp Extra Virgin Olive Oil
1 cup Yellow Onion, diced, approximately 1 medium
0.5 cup Carrots, diced, approximately 1 large
.5 cup Celery, diced, approximately 2 stalks
1 Tbsp Garlic, minced, approximately 3-4 cloves
1 tsp dried Thyme
1 tsp Dried Parsley
0.5 tsp Kosher Salt
.25 tsp Black Pepper
2 quart Homemade Chicken Stock (click for recipe)
1.5 lb Boneless Skinless Chicken Breasts
1.5 cup Orzo Pasta
1 whole Lemon, juice only

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

First, heat a dutch oven or large pot over medium heat on the stovetop with the olive oil.
When the oil starts to shimmer in the pot, add the onions, carrots and celery.
Season the vegetables with the salt and pepper and saute for 3-5 minutes until they start to soften, stirring occasionally to prevent burning.
Stir in the garlic, dried thyme and dried parsley and saute for an additional minute.
Add the chicken broth and chicken breasts and bring to boil. Cover and cook for 10-15 minutes until the chicken is cooked through to a minimum temperature of 165˚.
When the chicken is done cooking, remove it from the pot and place on a cutting board to rest.
Stir in the orzo and cook, uncovered, for 10-12 minutes until it is al dente.
While the orzo is cooking, use two forks or tongs to shred the chicken breasts into smaller pieces.
When the orzo is cooked to al dente, add back the shredded chicken to the pot, along with the fresh lemon juice and stir to combine.
Serve the soup hot with freshly grated parmesan cheese on top.

Notes

Chicken - Boneless or Bone in chicken breasts can be used as well as chicken thighs. Shredded rotisserie chicken can also be used and stirred in at the end instead of boiling it with the vegetables.
Orzo - Use ditalini, acini de pepe or small shell pasta.
Broth - Either homemade or store bought chicken broth or stock can be used.
Dairy Free - Omit the parmesan cheese or use a dairy free substitute.
Gluten Free - Use gluten free pasta and adjust cooking times as necessary.
More Veggies - Stir in a couple of handfuls of fresh spinach before serving.
Spice - Add a pinch or two of red pepper flakes along with the parsley and thyme.
Leftovers - Leftover soup will keep for 3-5 days in an airtight container and can be reheated over medium low heat on the stovetop or in the microwave. The orzo will continue to absorb liquid so additional broth can be added if needed.